Gay Cruising In Arabia

Saint-Jacques and shrimp curry

An urge quick curry, St. Jacqaues and shrimp in my freezer, and voila.
As I have said many times I love the flavors of Asia. Sometimes it takes me a sudden desire irrepressible taste these flavors that delight me every time. Here's a quick recipe
that will please those who like me as Asia in a broad sense. As
rush, I associate "Mie" (Chinese noodles with egg) earlier than rice to this dish that is more Indian than Chinese.

Saint-Jacques and shrimp curry
2 tbsp olive oil
minced onion 1
2 cloves garlic crushed
2 tablespoons finely grated fresh ginger
1 tbsp coriander powder
1 tablespoon cumin powder
1 / 2 tsp turmeric powder
200 ml coconut milk 125 ml

vegetable broth 300 g tiger prawns raw, shelled and deveined 150 g
Walnut St. Jacques
zest and juice of 1 lime
4 tablespoons finely chopped fresh coriander
salt and pepper

Heat oil in a wok or frying pan adhesive and saute onion, garlic and ginger 4 to 5 minutes, stirring. Add coriander powder, cumin and turmeric and continue cook 1 minute without stirring.
Pour the coconut milk, vegetable broth and bring to a boil. Reduce heat and simmer 2-3 minutes. Stir in shrimp, lemon zest and lemon juice and let cook 3-4 minutes until shrimp are pink and cooked through.

careful not to overcook them not to make Saint-Jacques rubbery.
Stir cilantro, salt and pepper.
Serve immediately with basmati or jasmine rice steamed or Chinese noodles. Bon appetite